Because it's not too late to enjoy another pumpkin pie.
Because Christmas deserves pumpkin just as much as Thanksgiving does.
Because I love this pumpkin pie.
I'm pulling it out of the archives and sharing it with all of you once again.
originally written November 2009
I love a good piece of pumpkin pie. For me this means, a melt in your mouth crust that is not at all soggy and the perfect spice-to-pumpkin ratio. This recipe hits the nail on the head and bakes up beautifully.
Spicy Pumpkin Pie
recipe adapted from the can of pumpkin
Makes 1 pie
Ingredients
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 tsp nutmeg
1/4 tsp nutmeg
2 large eggs
1 can (15 oz.) Pure Pumpkin
1 can (12 fl. oz.) Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell (Never Fail Pie Crust, people!)
Whipped cream (optional)
Whipped cream (optional)
Directions
Preheat oven to 425 degrees.
Mix sugar, salt, cinnamon, ginger, cloves, nutmeg in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Mix sugar, salt, cinnamon, ginger, cloves, nutmeg in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.
Serve immediately or store in a cool place. Top with whipped cream before serving.
Cool on wire rack for 2 hours.
Serve immediately or store in a cool place. Top with whipped cream before serving.
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